Tempeh…maybe you haven’t heard of this little gem yet.
I prefer this over tofu.
- The texture.
- The health benefits. Let’s talk about that….
Let’s talk about the health benefits…
Tempeh- unlike tofu, is a fermented soybean product. Fermented means it contains probiotics and allows for it to be more digestible. Because it is less processed than tofu, Tempeh also has a higher protein, fiber, and nutrient content than tofu.
But all tha tbeing said…I do not eat soy products often- but when I do, I choose tempeh. Tempeh, like all soy products conatain “phytoestrogens” basically plant-based estrogens, also called Isoflavanoids. Because of that, soy can increase your natural estrogen level. Elevated estrogen levels have been shown to attribute to breast cancer and infertitlity.
Where to buy? It is found in the open refrigerated section- often times close to the produce, usually close to tofu. I buy mine most often from Trader Joes.
Tempeh can be pan fried, baked, crumbled, cubed, or sliced.
Here it is before cooking
I like to coat mine in a yummy sauce and pan fry it to give a crispy edge.
Serve over broccoli and carrots. I pre
- 2 tbs of fresh chopped ginger
- 3 tbs Braggs Aminos
- 2 tbs water
- 1 garlic clove
- 2 tbs olive oil
- Put all ingredients into a blender and blend until smooth and pureed.
- Cooking the tempeh: slice into 1/4"-1/2" slices. Place in oiled skilled, bring to medium heat and add in tempeh. Cook tempeh for 2 minutes on each side then carefully pour in 1/4 the sauce. Allow to cook until tempeh is browned and slightly crispy on the edges.
- Flip the tempeh and add some additional 1/4 of sauce, allow to cook to over medium heat.
- Sautee or steam broccoli and carrots. Cut broccoli florets so they are long and thin, and I use a peeler to peel thin slices of carrots.
- When finished, serve the vegetables in a bowl topped with the tempeh. Add additional Ginger Asian sauce, garnish with sesame seeds. Add a small amount of rice or grain if desired.